An easy recipe for gluten-free crescent rolls. This gluten-free crescent rolls recipe produces fluffy, flaky crescent-shaped rolls using gluten-free bread flour. Serve up these tasty rolls with dinner, or use the dough as a base for all kinds of baked goods!
In a large bowl, whisk together the gluten-free flour (see ingredient list for type we recommend), psyllium husk powder, xanthan gum, yeast, baking powder, sugar, and salt.
Using a pastry cutter or your fingers, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Ensure no large chunks of butter remain.
In a separate bowl, whisk together the beaten egg and lukewarm milk.
Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Don't overmix, as this can make the crescent rolls tough.
Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
On a lightly floured surface, roll out the dough into a large circle, about 1/4-inch thick. Using a pizza cutter or knife, cut the circle into equal triangles. Then roll them up from the wide base to the pointed end.
Arrange the shaped crescents on the prepared baking sheet, leaving space between them for spreading. Let rise for 1 hour until puffed.
Preheat your oven to 375°F and line a baking sheet with parchment paper. Bake the rolls for 15-20 minutes, or until golden brown.
Remove from the oven and brush with melted butter. Let cool slightly before serving. Serve and enjoy!
Notes
Be sure to use cold, unsalted butter for the dough and melted butter for the topping.
Use a pizza cutter to make cutting the dough into triangles super easy.
You can prepare the dough through step 5, then chill covered in the fridge overnight. Shape, proof, and bake the next day.
You can also shape the rolls, then place them on a baking sheet covered with plastic wrap and refrigerate overnight. The next day, bring them to room temperature, then bake as directed.
To store: Store gluten-free crescent rolls in an air-tight container for 1-2 days or in the refrigerator for 4-5 days.
To freeze: Freeze gluten-free crescent rolls in a plastic freezer bag for up to 3 months.